RADIATION TECHNIQUE
(N.Z.P.A.-Reuter—Copyright) GENEVA Sept. 8. Technology for preserving food by radiation is rapidly reaching the point where it will be put to limited commercial use, said an American nuclear scientist, Mr Paul C. Aebersold. More than 15 countries are seriously pursuing treatment of selected foods With ionising radiation for preservation or public health control measures, Mr Aebersold said. A steady growth will take place in this new food preservation method, Mr Aebersold prescribed in a paper on “advances in radio-isotope production and utilisation in science and industry” presented to the “Atoms for Peace” conference. Radiation sterilisation of food was important for special purposes involving long-term storage. But the principal effort was on consumer products and was concentrated on the use of less-than-sterilising doses.
Treatment of sea foods was also being studied with the aim of providing the public with higher quality fresh fish or other sea foods while also extending the marketing time.
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Press, Volume CIII, Issue 30542, 10 September 1964, Page 10
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154RADIATION TECHNIQUE Press, Volume CIII, Issue 30542, 10 September 1964, Page 10
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